The omelette is a French classic, and it makes it onto our list for its super low cost and versatility (not to mention deliciousness). If you don’t have zucchini, you can substitute any vegetable that appeals to you. Grating the zucchini gives it a fine texture that blends well with goat cheese, and the sautéed fingerling potatoes round out the meal and leave us satisfied for hours. This is a favorite for Sunday mornings, and we love how inexpensive it is considering what you get.
Makes 2 Servings
- $1.90 per serving
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*Optional ingredients are not counted towards pricing
fingerling potatoes, sliced
medium zucchini, grated lengthwise
dill (fresh), finely chopped
- salt and pepper, to taste
Prep time: 5 minutes
Cook time: 20 minutes
- In a medium size frying pan, sauté the potatoes in a tablespoon of olive oil over medium heat until golden brown and soft enough to pierce with a fork, about 10-15 minutes.
- Meanwhile, in a separate frying pan, sauté the zucchini in about a teaspoon of olive oil over medium heat until just softened, approximately 2 minutes, and remove from the pan.
- Beat the eggs with salt and pepper and the milk (optional) until well mixed and large bubbles appear. Set the pan over medium heat, add another teaspoon of oil to the pan and add half of the eggs, creating an even, thin layer; then add half the zucchini. With a spatula gently lift the edges of the cooking omelette and tilt the pan to allow uncooked egg to drift underneath for even cooking.
- Crumble the goat cheese on top just before done, and then fold the edges of the omelette over (into thirds) using the spatula and remove from heat.
- Prepare the second omelette in the same way, keeping the first one warm in a very low-heat oven. Add salt and pepper to taste, serve with fresh dill on top and potatoes on the side.
Shortcut: sauté the zucchini in a larger skillet and instead of removing it, pour all the beaten eggs on top of the vegetable. Cook as above and cut the omelette in half before serving.
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